I love potatoes. In any form really. Mashed, whipped, roasted, fried, stewed – you name it. In another life I was a potato, I’m pretty sure.
These little fried nuggets are the perfect little potato – soft and smooth on the inside, crispy little flakes all over the surface.
They go with literally anything- burgers, mussels, steak; you name it, this potato is the perfect plate companion.
Or they’re great as a snack, with some herby mayo on the side.
I think my point here is quite clear…..these are great.
3 Lb baby potatoes, waxy, chefs, or fingerlings, scrubbed clean
1 qt high heat oil for frying, such as canola, grapeseed, or sunflower.
Rosemary sprigs, 3 each
In a large pot, place potatoes, water, and salt. Bring up to a simmer, and cook potatoes tile about 3/4 of the way through; feel with the tip of a knife every 5-7 minutes once the water comes up.
When the potatoes are done, drain. Toss water. Add oil to the pot, and let it come up to approx 375-400 over medium heat while the potatoes cool.
When getting ready to fry, drop a sprig of rosemary in the oil. Smoosh [technical term] potatoes in your hands slightly ( a nice squeeze should do it- think smashed, not pieces!) as you gently place them in the oil; fry until edges are crispy and golden–brown. Salt as soon as they come out of the oil.